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Core Characteristics of Kozhikode Cuisine

1. Rich Use of Spices: Pepper, cardamom, cloves, cinnamon, nutmeg, and fennel.
2. Aromatic Flavoring: Use of coconut milk, ghee, curry leaves, shallots, and fried onions.
3. Rice and Coconut: Central to almost every dish; coconut appears as paste, grated, fried, or milk.
4. Meat and Seafood: A heavy focus on chicken, mutton, beef, and fish due to the coastal location and Muslim culinary preferences.
5. Fusion Influence: Combination of Kerala cooking methods with Arabian-style biryanis, Persian kebabs, and European pastries.